Substitute For Kasseri Cheese

Kasseri cheese has its origin in Greece. It is made from a combination of goat’s and sheep’s milk.

Ideally, the manufacturer uses 80% sheep’s milk and 20% goat’s milk. The best kasseri cheese in the market is made using unpasteurized milk.

Kasseri belongs to the pasta filata family of cheeses. Traditionally, producers made it by kneading warm malleable curd until it reached the desired consistency.

Originally, producers believed that to make kasseri cheese, you strictly had to use unpasteurized milk.


However, with time, the production of kasseri cheese was standardized, and most producers use pasteurized milk.

I would describe the flavor of kasseri cheese as sharp and salty with sweet undertones. Its texture is springy.

Kasseri is a versatile cheese. You can fry it, grill it, or sauté it. Additionally, it has amazing melting properties.

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You can also brand flame kasseri and use it for saganaki. Other than that, you can grate it to your omelets or sandwiches to enhance their flavor.

If you don’t have kasseri cheese in stock, you’ll have to use a suitable substitute in its place.

This article will discuss various substitutes and when to use them. Some ideal substitutes for kasseri cheese are; caciocavallo, mozzarella, kefalotyri, asiago, Colby, Provolone, and Pecorino Romano.

Kasseri Cheese Substitutes


Kasseri cheese substitutes do not flawlessly imitate the texture and flavor of kasseri cheese, but most of them make for decent alternatives.

Most of the substitutes below have a few similarities with kasseri cheese. Therefore, they will give you good results.

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You can use caciocavallo in most recipes that require you to use kasseri cheese. Caciocavallo is an Italian cheese made from cows or sheep milk.

Like kasseri cheese, it has a sharp, salty, and tangy taste. Its texture is also similar to that of kasseri cheese.

I highly recommend melting caciocavallo into pastries and grating it onto the pasta. You can also add it to a platter containing meats, vegetables, and cheeses.



Mozzarella is one of the go-to substitutes for kasseri cheese because it is readily available. Mozzarella melts easily, and it has a spongy texture, similar to that of kasseri cheese.

Both mozzarella and kasseri cheese become gummy when exposed to heat. Therefore, the cheeses are ideal for use in pizzas and pasta. You can also use mozzarella when making a Greek pie, kasseropita.

Compared to kasseri cheese, mozzarella’s flavor is milder. Therefore, if you are looking for an alternative that does not have a distinct flavor, mozzarella is ideal.



You can use kefalotyri as an alternative to kasseri cheese. It is a Greek cheese made from sheep’s milk and has a tangy flavor. It also has a crumbly texture.

You can comfortably grill kefalotyri the same way you grill kasseri cheese and use it in recipes that call for kasseri cheese.

Once you cook it, kefalotyri becomes creamy. Therefore, it is suitable for both frying and grilling. 

Kefalotyri is also a good alternative for halloumi cheese.



Asiago is a good substitute for kasseri cheese. It is an Italian cheese made from cow’s milk.

Like kasseri cheese, asiago has a sharp flavor. Additionally, it has nutty undertones. I highly recommend using asiago in sauces, pizza, casseroles, and soups.

Like kasseri cheese, asiago is not readily available in most places in the United States. If you can’t find asiago in a supermarket near you, you can try looking for it in a specialty store close to where you live.

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You can use Colby in recipes that call for kasseri cheese. Colby has a mild flavor and contains a little bit of moisture. Most people grate it over nachos, baked goods, and grilled cheese sandwiches.

Colby makes for a good kasseri cheese alternative because its texture is similar. Additionally, its flavor is not too different compared to that of kasseri.

Note that manufacturers don’t use goat or sheep milk to make Colby. Therefore, its flavor is not sharp. Additionally, it does not give you the sweet aftertaste that kasseri does. Despite this, it still makes for a decent substitute.

This substitute also works well in recipes that call for American cheese.



Provolone is another good substitute for kasseri cheese. It is a semi-hard Italian cheese.

When manufacturers age it for more than four months, it exhibits a sharp buttery taste. Additionally, it melts easily.

The texture of Provolone and that of kasseri are a little bit different. Kasseri’s texture is springy, while that of Provolone is grainy. Despite this, you can’t notice the texture difference once cooked.

Unlike kasseri cheese, Provolone is readily available in the United States. You can buy it in any store near you. The cheese is sold in slices, and manufacturers pack each slice individually.

Pecorino Romano


Pecorino Romano is a salty cheese with a distinct tangy flavor. As its name suggests, it originates from Rome. Although this type of cheese is a bit pricey, it is worth every penny. Its flavor is out of this world.

The flavor profile of Pecorino Romano and that of kasseri cheese is very similar. However, they have a few differences. For instance, Pecorino Romano has a firm and chalky texture, while that of kasseri is springy.

The best thing about this substitute is that once you add it to other ingredients and cook it, you can hardly tell the difference in texture.

I recommend using it in sauces, stews, and soups for an amazing, cheesy, salty, umami flavor. This substitute also works well in recipes that call for Manchego or Cotija.


Kasseri cheese uses

In Greece, most people serve kasseri cheese as table cheese. It is served with pastries, omelets, and sandwiches.

Another popular use for kasseri cheese is in saganaki, a fried cheese dish that is very common in Greece.

You can also serve Kasseri cheese as an appetizer during breakfast. Additionally, it comes in handy when you need a substitute for mozzarella or Provolone.

Interesting facts about kasseri cheese

  1. Kasseri is a common Greece cheese known for its distinctive texture and taste.
  2. Kasseri cheese has several names, including; Kaseri, Ksara, Kaser, and Kasar.
  3. Kasseri belongs to the same family as Provolone, the pasta filata family.
  4. The flavor of kasseri varies depending on its age. Young kasseri has a mild, sweet flavor, while aged kasseri has a sharp taste and intense aroma.

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Over the years, kasseri cheese has continued to gain popularity. Most people laud it for its amazing melting properties. 

If you come across a recipe requiring you to use kasseri cheese but don’t have it in stock, you can use any of the substitutes mentioned above.


They will not give you the exact results that kasseri cheese does, but your dish will still turn out amazing.

My favorite thing about the substitutes is that they don’t overwhelm any dish. Instead, they complement the other ingredients.

Try using any of the substitutes we have discussed, and let me know how your dishes turn out in the comments below.

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